Name: Rainbow Birthday Cake
Prep time: 30 min
Cook time: 35 min
Total time: 125 min
Ingredients: 1 cup butter, softened; 1.75 cups white sugar; 4 eggs; 2 teaspoons vanilla extract; 2.75 cups all-purpose flour; 2 teaspoons baking powder; 0.75 teaspoon baking soda; 1.25 cups buttermilk; red, yellow, and blue food coloring; 1 cup unsalted butter, softened; 1 pinch salt; 4 cups confectioners' sugar; 0.25 cup heavy cream; 0.5 teaspoon vanilla extract; orange, green, and purple food coloring; 1 cup white corn syrup; 2 egg whites; 0.25 teaspoon cream of tartar; 1 teaspoon vanilla extract

Prep Time:

30 mins

Cook Time:

35 mins

Additional Time:

1 hrs

Total Time:

2 hrs 5 mins

Servings:

16

Yield:

1 3-layer cake

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Ingredients

1 cup butter, softened
1 ¾ cups white sugar
4 eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
1 ¼ cups buttermilk
red, yellow, and blue food coloring

Butter Icing:

1 cup unsalted butter, softened
1 pinch salt
4 cups confectioners' sugar
¼ cup heavy cream
½ teaspoon vanilla extract
orange, green, and purple food coloring

Fluffy Icing:

1 cup white corn syrup
2 egg whites
¼ teaspoon cream of tartar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of three 9-inch round cake pans; line bottoms with parchment paper.
Beat butter with sugar in a large bowl using an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each. Mix in vanilla extract. Combine flour, baking powder, and baking soda. Stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
Divide batter among 3 bowls. Tint one bowl red, one yellow, and one blue. Scrape each into one of the prepared pans and smooth the tops.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool cakes on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Turn out onto a cooling rack. Peel off parchment paper and let cool for 30 minutes before frosting.
Beat unsalted butter and salt together in a large bowl until smooth. Beat in confectioners' sugar alternately with cream, making 3 additions of sugar and 2 of cream. Mix in vanilla extract. Divide butter icing among 3 bowls. Tint one orange, one green, and the other purple.
Place red cake layer on flat serving plate; spread top with orange icing. Top with yellow layer; spread green icing on top. Add the blue layer and cover it with purple icing. Refrigerate for 30 minutes or until icing is firm.
Place corn syrup in a saucepan and bring to a boil. Meanwhile, beat egg whites and cream of tartar together until frothy in a heat-proof bowl set over a pan of simmering water. Beat in the corn syrup in a thin, steady stream until stiff peaks form. Remove from heat and beat in vanilla. Top cake with fluffy icing.

Cook's Note:

Use milk instead of cream if you like.

Nutrition Facts (per serving)

590	Calories
26g	Fat
87g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 590
% Daily Value *
Total Fat 26g	33%
Saturated Fat 16g	80%
Cholesterol 113mg	38%
Sodium 272mg	12%
Total Carbohydrate 87g	32%
Dietary Fiber 1g	2%
Total Sugars 59g
Protein 5g
Vitamin C 0mg	1%
Calcium 79mg	6%
Iron 1mg	7%
Potassium 96mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.